Category: Vegetables-Salads-Herbs

COOKING VIDEO: Yummy, Low-Calorie Roasted Carrots And Parsnips Recipe

Posted on by thenibble

  If you’re like most people, you probably enjoy carrots. But have you tried their cousins, parsnips? Parsnips look like large, pale yellow carrots (the flesh underneath is creamy white). When cooked, they have an even sweeter taste than carrots, delivering subtle notes of butterscotch, cardamom and honey. Like carrots, parsnips are native to the…
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TIP OF THE DAY: Know The Different Types Of Onions

Posted on by thenibble

When should you use which type of onion? Onions come in all shapes and sizes, not to mention a variety of colors. Their textures and flavors can be quite different. Different types of onions can’t necessarily be substituted for one another. So how do you know which onions are best for which dishes? From French…
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COOKING VIDEO: How To Bake Acorn Squash

Posted on by thenibble

  Many people shy away from baking acorn squash at home. We don’t blame them: Unless you know how to cut one properly, the prospect of using a big knife to cut open a thick winter squash can be scary. The thick, green, ribbed skin can seem impenetrable. Yet the yellow-orange flesh inside is delicious:…
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TIP OF THE DAY: How To Keep Produce Fresh

Posted on by thenibble

Today’s tip comes from a reader question to The New York Times: Does the mist that grocers spray on fresh vegetables keep them fresh or hasten spoilage? It depends. Without spraying, many vegetables would wilt, since, after harvest, they go into a drier environment and cannot replenish water through their roots. On the other hand,…
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TIP OF THE DAY: Spicy Salad Recipe, The Natural Way

Posted on by thenibble

When most people search for “spicy salad,” they’re looking for something to which chile heat has been added—like Thai beef salad or spicy cucumber salad. Building on yesterday’s tip, mustard greens, you can create a spicy salad with no chiles or other “outside heat” whatsoever. Just use the spiciest salad ingredients: arugula, mustard greens, radishes…
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